New to Feasterville is Andale Latino Grill, a casual counter service restaurant, operated in an innovative way from its competitors. Its co-owner, Reza Ghassemi, spent two years researching the mega-restaurant chains and food trends in this category to create a novel approach.
“As tortilla chips take the place of potato chips and salsa takes the place of ketchup, I asked myself ‘why open another Mexican restaurant instead of a Latino restaurant this time?’” explains Reza.
As a result, 100% of Andale’s menu consists of Latin American food with herbs and spices from all 21 Latin American countries, including the U.S.
“Mexican food is more about spices, while Latino food is more about flavor,” Reza explains.
His wife and co-owner, Mirna from Honduras, has created all the recipes, including a proprietary blend of herbs. When ordering, you’ll be directed by a step-by-step guide starting with what your meal is served in, like a bowl or burrito, continuing with several layers of ingredients, until you get to the toppings, such as Pico de Gallo, Aji sauce, Chimichurri and several other sauces.